I recently came across one of those mindless, attention grabbing articles on the web advising us of 10 or 15 things that successful people do habitually. Almost every item on the list was rubbish (either commonsense or totally bizarre and made up) except for maybe one: Apparently, successful people do not hit the snooze button on their alarm when it’s rise-and-shine time. According to the author of this piece, if you hit snooze, you may as well stay in bed for the rest of the day as you have already defeated yourself.
Granted, I cannot follow the logic of that argument but I will freely admit that I’m the snooze master. I invented snoozing; I celebrate snoozing and will only get up once I have exhausted every bit of early AM snuggle time and run the risk of being late.
Even though I don’t put much stock in pop-psychology crap on the net, this whole snooze debacle is in the back of my mind and making me feel guilty for not jumping out of bed as soon as my alarm rings. And I hate it!
Would I have added a run to my workout this morning if I hadn’t snoozed? Would I have responded to every email in a timely manner instead of dragging things out into the late afternoon? Would I have prepared a three course meal for lunch instead of soup if I had gotten up on time?
Now that’s crazy talk 🙂
This soup rocks and I tell you why!
Somehow, somewhere I ended up buying a ton of leafy greens last week. It’s what happens if you go to the store without checking what’s sitting at home, waiting to be prepared.
So, when I opened the fridge this morning and had about 5lb of salad stare back at me, I grabbed a bag of spicy greens, went rouge and made soup!
With a base of potatoes and white wine, these greens absolutely shine! The key is not to cook the greens but add them once the soup has finished cooking – right before serving. That way, those leafy greens will retain their beautiful, vibrant color and above all, valuable nutrients.
Thanks to the potatoes, this soup has substance but doesn’t feel heavy; the white wine adds some beautiful acidity which gives this soup a bit of a kick! I chose spicy greens but you can use any other greens that you have sitting around. The flavor may not be as intense but you can add more spices, if you’re into it.
- 2 tablespoon olive oil
- 1 small onion, diced
- 2-3 cloves garlic, minced
- ½ lb potatoes, peeled and chopped
- 1 cup white wine
- 1qt vegetable broth
- 4 oz greens, e.g. arugula, red or green mustard, cress, mizuna etc.
- ¼ teaspoon nutmeg
- 1 teaspoon sea salt, or to taste
- In a soup pot, heat olive oil, add onions and garlic and sauté for about 2-3 minutes. Add potatoes and white wine and allow to reduce almost fully. Add broth, bring to a boil and simmer for 25-30 minutes.
- Take off heat, add leafy greens and nutmeg and puree with a hand-held blender (or carefully transfer to a traditional blender). Taste for salt and serve right away!